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1 lb500 gfrozen cheese or meat ravioli
2 tbsp30 mLCrisco® Canola or Vegetable Oil
2 clovesgarlic, finely chopped
1 tsp5 mLdried basil
¼ tsp1 mLred pepper flakes
3 tbsp45 mLRobin Hood® All Purpose Flour
1 can354 mLCarnation® Regular, 2% or Fat Free Evaporated Milk, hot
1 ½ cups375 mLtomato sauce
1 tsp5 mLsalt
¼ tsp1 mLpepper
1 ½ cups375 mLgrated Mozzarella cheese
¼ cup50 mLgrated Parmesan cheese
1 : Preheat oven to 350F (180C). Grease an 8” x 8” (2L) baking dish.
2 : Cook ravioli according to package
. Drain well and reserve.
3 : Heat oil in a medium saucepan over medium heat.. Add onion, garlic, dried basil and red pepper flakes. Cook for 3 minutes, stirring occasionally until softened. Stir in flour. Cook for 3 minutes, stirring but do not brown.
4 : Whisk in hot evaporated milk and bring to a boil. Add tomato sauce. Cook for about 3 minutes, stirring often. Add reserved cooked ravioli and mozzarella cheese. Stir to combine. Pour into prepared baking dish. Sprinkle with Parmesan cheese.
5 : Bake in preheated oven 30-35 minutes or until bubbling and lightly browned.
You can use tortellini, gnocchi or any other of your favourite pastas.
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